Knives for makin` delicious food.

[gofastsandman]

Originally Posted by Vezo, Part II

I’m looking for something in a bamboo block, small as everything in the Beach house is bamboo and small! I have a set of four steak knives, two routinely used and bleached out because I run them through the dishwasher. I guess I’m just in the market for a set of Chef’s knives.

Last night I used a Wusthov 3.5” paring and an 8” Chefs knife. I was really impressed. I’ve donated many hours in a ‘71 Pontiac LeMans Sport convertible for free for a friends brother. He sold Costco 35 years ago, still has them, sends them back for sharpening, and loves them. I would have been happy to accept that for all of my time, but I don’t think that is going to come to fruition. So I’ve had my eyes open since I purchased the house in Hernando Beach.

And yes, Sandy I have followed some of your threads on THT. Thanks.

Michael.

If you run your knives thru the dishwasher again, we may have to have a talk out
back by the used fryer grease.

AKA this ruins the temper of the blades not to mention what it does to the tang and handle.

Never been a fan of the cutco knives. The handles alone disqualify them for me.
I am a harsh critic no doubt, but they check many poor boxes for me.

I like long blades, rounded hilts and high carbon steel.
I like balance and great steel.

The first time I used a pre-war Sabatier high carbon 15 inch chef knife, I fell in love.
Crazy Bob brought his in for me to try when I was 15.

I had gotten a summer job working at Kennedy`s clam shack in Hampton Bch., NH.
It was said if you worked for Bill for a whole summer, you could go anywhere and say
I worked for him all season and get hired on the spot. My second summer I went to the
Ashworth Hotel and said just that. They said when can you start.

I told Bill about the offer and he gave me a big fat raise.
Bill wanted his headstone to read .
I ran the cleanest restaurant in the world. We all had nightly check out.
His son failed damn near every night. Bob and I would laugh as we spit out beer.

Crazy Bob was old school. Drove a `73 green 455 GTO up from Malden every morning.
He was the head saucier at the Ritz in Boston for a decade. This was his yearly
vacation of sorts. At some point in time, he had slipped and put his arm in a fryolator.
It was about the width of my wrist.

Bob`s nickname for Bill`s son was Bong.
My nickname was Bing. He either liked you or he didn`t.
We were bing and bong. Not sure if bong even smoked pot.
He just hated what he was doing.

My first morning Bob said pick up the knife.
I did. He shook his head. He said point it at me.
He then turned the blade in my hand.
He said put your thumb and fore finger over the hilt and on the blade.
I asked where the hilt was. He said right here where the blade meets the handle.
He then tried to turn the blade. He said this is how you control the blade
and avoid the obituary column. He smiled and took me under his wing.

He brought out a giant bag of the biggest onions I had ever seen.
He said dice one.

He shook his head again.
He said watch this closely.

This is how you hold.
This is how you rock.
This is how you hold your dead hand.
Do not ever raise your blade above your knuckle.
Tight on your fingers like jailbait.
Capish?
He was Irish.

The next day was feeding celery.
Dead hands indeed.

Carrots were the day after.

Ken, the Seki steel is among the best ever made.